It’s apple season, and Here & Now resident chef Kathy Gunst wants to celebrate. She’s provided a guide to a number of her favorite apple varieties, and also has three recipes that take advantage of the fruit’s sweet and savory sides.
“An apple a day … “
We’ve all heard this saying, but what does it mean?
Apples are very good for you: They are rich in antioxidants, vitamins C and A, iron, calcium and fiber, and are considered one of the top 15 healthiest foods to eat. So have your apple a day or, during this season when they are freshest, have two.
There are over 2,500 varieties of apples grown in the U.S., not to mention the countless number of heirlooms — or antique apples — that grow in smaller numbers on orchards dotted across the country. Heirlooms are worth seeking out at orchards and farmers markets.
Here’s a guide to just a few commonly available apple varieties in the U.S.:
The flavors of fall come together in this beautiful, savory croustade (rustic tart). Make the pastry a few hours ahead of time, or a day before or weeks before and freeze.
The squash needs to be prebaked and the onions caramelized, and the rest all comes together pretty quickly. Serves 4 to 6.
Sage Pastry Ingredients
This extremely simple and satisfying apple cake is adapted from “Full Moon Suppers at Salt Water Farm,” by Annemarie Ahearn (Roost Books).
Annemarie’s recipe is for peach cake, and after a summer of making this cake with peaches, I decided to try sauteing apples with fall spices and a touch of maple syrup and it worked beautifully. I also added buttermilk instead of using all heavy cream for a lighter touch. Serve with whipped cream if you like.
Tender baby spinach is mixed with peeled, chopped apples, meaty figs and walnut halves that are caramelized with maple syrup. The vinaigrette uses apple cider and grainy mustard to bring the whole salad together.
You could also sprinkle blue cheese or goat cheese on top. Serves 2 to 4.
Apple Cider Dressing Ingredients
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